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4/29/14

Um, if cookies were alive? Just go with it.

So what is tonight's #VoiceTailgate all about? Well, from my wildly hilarious sense of humor (and the not-so-subtle title of this post), you've probably already guessed that we're talking about Adam. Talented, competitive, silly Adam, who loves to make fun of Blake, has a thousand hit songs I know by heart and a rack full of vintage t-shirts backstage I want to steal. I made these cookies in his honor, because the word "macaroon" is basically the word "maroon" with a couple extra letters.

This Ina Garten recipe produces the perfect coconut macaroon with just 5 simple ingredients, but I adapted it slightly by adding 2 more: raspberries and chocolate. Because what's sexier than raspberries and chocolate?? I mean, other than Victoria's Secret models and rockstar musicians.

Preheat oven to 325 degrees. Using a blender or food processor, blend the raspberries until pureed (it's okay if small chunks remain). In a large bowl, stir together coconut, sweetened condensed milk, pureed raspberries and vanilla.

In another large bowl, add the egg whites and salt. Using an electric mixer (or a standing mixer with the whisk attachment), beat egg whites and salt on high until medium-firm peaks appear. Fold the egg white mixture into the coconut mixture, being careful not to over mix (it's okay if you can still see parts of the egg whites). Using an ice scream scoop, drop the batter onto parchment-lined baking sheets (about 2 tablespoons worth). Bake for 30 minutes.

While cookies are cooling, melt chocolate chips in the microwave at 30-second intervals, stirring in between, until chocolate is melted. Either dip half of each cookie in chocolate, or place melted chocolate in plastic bag, snipping the very end of one corner, and drizzle atop each cookie. Let chocolate harden and then enjoy!